Food Pairings: Desserts

Ever drink champagne with cake at a wedding, and something just didn’t taste right, but you were too drunk to really complain about it? Ever listen to some “foodie” talk about the purifying health benefits of dark chocolate and red wine together, even though it tastes like shit? Most people make a common disassociation between sweets and alcohol, and it’s easy to explain…. and even easier to correct.

Certain food and alcohol pairings just work. Steak and Cabernet. A hot dog and a cold beer. Vodka and caviar. There is no accident as to why certain combinations just make sense. However, desserts are a whole different playing field. Sweet naturally pairs with as sweet, if not sweeter. If you try going for a beverage less sweet than the dessert you’re having, it will just taste bitter and wrong. Imagine how disgusting the thought of having a Corona and Banana Split would be. The reason most people commonly mismatch desserts and beverages is because most of the awesome types of alcohol you would have are just not as readily available or even known vs. a sparkling wine, red blend, or whiskey. Here are my top sweets and alcohol pairing suggestions the next time you plan on hosting a dessert party:

1. Chocolate Molten Lava Cake and Ruby Port – the combination is damn near perfect. Ruby Ports (not to be confused with Tawny Ports) are not only sweet, but have a very bold, fruity profile – think raspberry, blackberry, cherry, and yes… chocolate. The berry-filled tastes goes with the oozing chocolate dessert perfectly. You can get most Ruby Ports cheap, but you can also upgrade a Late Bottled Vintage (LBV) if it’s a special occasion.
2. Dutch Apple Pie and Sauternes – It’s as if Sauternes was made to be consumed with apple pie. Sauternes is a late-harvest French white wine that is comprised of grapes (mainly Sauvignon Blanc and Semillon) that are positively affected by Botryrtis, a noble rot that causes the grapes to produce a full-bodied, sweet taste. The end product results in flavors of caramel, butterscotch, and creme brulee! To have it with apple pie is a no-brainer.
3. Sundae and Stout – This one is my personal favorite because you can go as crazy or as creative as you want here, just as if you were picking out flavors and toppings in an ice cream shoppe. Flavored stouts usually have strong notes of chocolate, coffee, and/or nuts. Large and small producers alike all compete to create the most unique types of stouts so that they can enjoyed on their own, or with a delicious dessert. I personally like the idea of using a chocolate or coffee stout as a substitute to hot fudge, dressing only vanilla ice cream with nuts and cherries. Like I said, you can get as creative as you’d like here.